The Science of Spice

South Asia 41

Cooking in the Himalayas is shaped by nature’s

harvest in the foothills along with frugal high-altitude

pickings. There’s an emphasis on wholesome pulses,

often finished with a tarka of warming fried cumin

seeds, chillies, and ginger. Spices tend to be basic,

and in areas such as Bhutan, chillies are elevated to

a main ingredient. Ginger-spiced steamed dumplings,

chilli-laden Tibetan broths, and Chinese noodles

coexist with such Punjabi staples as parathas, naans,

and homely dhals.

LOCAL SPICE BLEND

Timur ko chhop

The Himalayan equivalent of salt and

pepper: use as a seasoning for soups, a dip

for fried meats, or as a fiery pick-me-up over

fried potatoes, noodles, and curries.

Signature

Fenugreek, chilli, timur,

ginger, garlic

The bitterness of fenugreek

seeds contrasts with the

nuttiness of lentils and

pulses, while timur (a type of

Sichuan pepper) lends a more

citrusy, but still astringent

flavour to Nepali masalas.

Supporting

Black cardamom, asafoetida,

turmeric

Asafoetida’s sulphurous

aroma is softened to mellow

sweetness after cooking,

which complements the

earthiness of smoky black

cardamom and turmeric.

Supplementary

Coriander, ajwain, clove, cumin

Ajwain seeds and cloves have

robust and bitter flavours to

enliven everyday meals, along

with more discreet coriander

and cumin.

SPICE

PALETTE

fen

ugr

eek

timu

r

1 tsp timur or Sichuan pepper

2 tbsp red chilli powder

1 tsp salt

Dry-roast the timur in a frying pan, over a low heat,

until fragrant, stirring all the time. Mix with the chilli

and salt, and grind to a powder.

HIMALAYAN BELT

Astringent | Fiery | Warming

“

Longevity of food is of

primary focus, and spiced

pickles and preserves perk

up meals during the cold

winter months.

”

Black cumin – or

shahi jeera – is from

a different but related

plant to regular cumin

and has a slightly

smoky flavour.

040-041_Northwest_Himalayan.indd 41 04/06/2018 15:54